Experimental evaluation of forced circulation crystallizer performance in production of sugar crystals.
- Published in:
- Journal of Food Process Engineering, 2019, v. 42, n. 3, p. N.PAG, doi. 10.1111/jfpe.13017
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- Publication type:
- Article
Works matching IS 01458876 AND DT 2019 AND VI 42 AND IP 3
Results: 31
1
2
Effects of ultrasonic and enzymatic treatment on physical and chemical properties of brown rice.
- Published in:
- Journal of Food Process Engineering, 2019, v. 42, n. 3, p. N.PAG, doi. 10.1111/jfpe.13016
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- Publication type:
- Article
3
Nondestructive prediction modeling of S‐ovalbumin content in stored eggs based on hyperspectral fusion information.
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- Journal of Food Process Engineering, 2019, v. 42, n. 3, p. N.PAG, doi. 10.1111/jfpe.13015
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- Article
4
Effect of twin‐screw extrusion on gelatinization characteristics of oat powder.
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- Journal of Food Process Engineering, 2019, v. 42, n. 3, p. N.PAG, doi. 10.1111/jfpe.13014
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- Publication type:
- Article
5
Temperature, concentration, and frequency dependent dielectric properties of pineapple juice relevant to its concentration by microwave energy.
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- Journal of Food Process Engineering, 2019, v. 42, n. 3, p. N.PAG, doi. 10.1111/jfpe.13013
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- Publication type:
- Article
6
Continuous and intermittent microwave‐vacuum drying of apple: Drying kinetics, protein, mineral content, and color.
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- Journal of Food Process Engineering, 2019, v. 42, n. 3, p. N.PAG, doi. 10.1111/jfpe.13012
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- Publication type:
- Article
7
Color change, ascorbic acid degradation kinetics, and rehydration behavior of kiwifruit as affected by different drying methods.
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- Journal of Food Process Engineering, 2019, v. 42, n. 3, p. N.PAG, doi. 10.1111/jfpe.13011
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- Article
8
High‐speed display‐delayed planar X‐ray inspection system for the fast detection of small fishbones.
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- Journal of Food Process Engineering, 2019, v. 42, n. 3, p. N.PAG, doi. 10.1111/jfpe.13010
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- Publication type:
- Article
9
A scale‐up process for the manufacture of reduced‐cholesterol butter using beta‐cyclodextrin.
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- Journal of Food Process Engineering, 2019, v. 42, n. 3, p. N.PAG, doi. 10.1111/jfpe.13009
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- Publication type:
- Article
10
Comparison between multiresponse‐robust process design and numerical optimization: A case study on baking of fermented chickpea flour‐based wheat bread.
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- Journal of Food Process Engineering, 2019, v. 42, n. 3, p. N.PAG, doi. 10.1111/jfpe.13008
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- Publication type:
- Article
11
Optimization of preconditioning process of pressure parboiled brown rice (unpolished) for microwave puffing and its comparison with hot sand bed puffing.
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- Journal of Food Process Engineering, 2019, v. 42, n. 3, p. N.PAG, doi. 10.1111/jfpe.13007
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- Article
12
Development of enrobed fish products: Improvement of functionality of coated materials by added aquatic polymers.
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- Journal of Food Process Engineering, 2019, v. 42, n. 3, p. N.PAG, doi. 10.1111/jfpe.12999
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- Publication type:
- Article
13
Technological properties of durum wheat semolina treated by heating and UV irradiation for reduction of mycotoxin content.
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- Journal of Food Process Engineering, 2019, v. 42, n. 3, p. N.PAG, doi. 10.1111/jfpe.13006
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- Publication type:
- Article
14
The microwave‐assisted convective drying of kale (Brassica oleracea L. var. sabellica L.) using continuous and changeable power radiation.
- Published in:
- Journal of Food Process Engineering, 2019, v. 42, n. 3, p. N.PAG, doi. 10.1111/jfpe.13004
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- Publication type:
- Article
15
Detection of submerged fermentation of Tremella aurantialba using data fusion of electronic nose and tongue.
- Published in:
- Journal of Food Process Engineering, 2019, v. 42, n. 3, p. N.PAG, doi. 10.1111/jfpe.13002
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- Publication type:
- Article
16
Effect of selective thermal denaturation and glycosylation on the textural properties and microstructure of vegetable tofu.
- Published in:
- Journal of Food Process Engineering, 2019, v. 42, n. 3, p. N.PAG, doi. 10.1111/jfpe.13001
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- Publication type:
- Article
17
Development and validation of mathematical modeling for terminal velocity of cantaloupe.
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- Journal of Food Process Engineering, 2019, v. 42, n. 3, p. N.PAG, doi. 10.1111/jfpe.13000
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- Publication type:
- Article
18
Application of deep brief network in transmission spectroscopy detection of pesticide residues in lettuce leaves.
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- Journal of Food Process Engineering, 2019, v. 42, n. 3, p. N.PAG, doi. 10.1111/jfpe.13005
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- Publication type:
- Article
19
Distribution of heating surface areas in sugar juice evaporation process for maximum energy efficiency.
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- Journal of Food Process Engineering, 2019, v. 42, n. 3, p. N.PAG, doi. 10.1111/jfpe.12998
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- Publication type:
- Article
20
Application of ultrasound and high‐pressure homogenization against high temperature‐short time in peach juice.
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- Journal of Food Process Engineering, 2019, v. 42, n. 3, p. N.PAG, doi. 10.1111/jfpe.12997
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- Publication type:
- Article
21
Application of microwave‐assisted technology: A green process to produce ginger products without waste.
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- Journal of Food Process Engineering, 2019, v. 42, n. 3, p. N.PAG, doi. 10.1111/jfpe.12996
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- Publication type:
- Article
22
Computational fluid dynamics analysis on natural convective heating of bottled liquid food during pasteurization: Effect of container orientation.
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- Journal of Food Process Engineering, 2019, v. 42, n. 3, p. N.PAG, doi. 10.1111/jfpe.12995
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- Publication type:
- Article
23
Storage and thermal stability of novel heme‐based pigments prepared from porcine hemoglobin.
- Published in:
- Journal of Food Process Engineering, 2019, v. 42, n. 3, p. N.PAG, doi. 10.1111/jfpe.12994
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- Publication type:
- Article
24
Impact of pretreatment‐assisted enzymatic extraction on recovery, physicochemical and rheological properties of oil from Labeo rohita head.
- Published in:
- Journal of Food Process Engineering, 2019, v. 42, n. 3, p. N.PAG, doi. 10.1111/jfpe.12990
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- Publication type:
- Article
25
Thermal kinetics of enzyme inactivation, color changes, and allicin degradation of garlic under blanching treatments.
- Published in:
- Journal of Food Process Engineering, 2019, v. 42, n. 3, p. N.PAG, doi. 10.1111/jfpe.12991
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- Publication type:
- Article
26
Photocatalytic effects on the quality of pork packed in the package combined with TiO<sub>2</sub> coated nonwoven fabrics.
- Published in:
- Journal of Food Process Engineering, 2019, v. 42, n. 3, p. N.PAG, doi. 10.1111/jfpe.12993
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- Publication type:
- Article
27
Physical characterization and mass modeling of dried Terminalia chebula fruit.
- Published in:
- Journal of Food Process Engineering, 2019, v. 42, n. 3, p. N.PAG, doi. 10.1111/jfpe.12992
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- Publication type:
- Article
28
Effects of different blowing agents on physical properties of extruded puffed snacks made from yellow pea and red lentil flours.
- Published in:
- Journal of Food Process Engineering, 2019, v. 42, n. 3, p. N.PAG, doi. 10.1111/jfpe.12989
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- Publication type:
- Article
29
Efficacy of photoactivated curcumin to decontaminate food surfaces under blue light emitting diode.
- Published in:
- Journal of Food Process Engineering, 2019, v. 42, n. 3, p. N.PAG, doi. 10.1111/jfpe.12988
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- Publication type:
- Article
30
Design, development, and evaluation of locust bean seed dehuller.
- Published in:
- Journal of Food Process Engineering, 2019, v. 42, n. 3, p. N.PAG, doi. 10.1111/jfpe.12963
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- Publication type:
- Article
31
Issue Information.
- Published in:
- Journal of Food Process Engineering, 2019, v. 42, n. 3, p. N.PAG, doi. 10.1111/jfpe.12839
- Publication type:
- Article